When Bakehouse Ainslie opened in early 2020, their coffee window was a modest side hustle. Today, they’re pushing close to 80kg a week of coffee. “We thought maybe 10 kilos a week would be okay,” says Kaylee. “Now we’re doing close to 80—and I think that tells a story in itself.”
That kind of growth doesn’t happen by accident. Partnering with Seven Miles gave Kaylee and Baden the tools to scale. From equipment upgrades to hands-on training and regular check-ins, our team helped Bakehouse Ainslie meet rising demand without compromising on quality. “They’re a very supportive team,” Kaylee says. “If there’s ever a problem, they’re onto it straight away. You really feel that local support.”
The support came at just the right time. After opening just a month before COVID hit, Kaylee and Baden had to adapt quickly. They renovated the shop themselves on a shoestring budget, and when the coffee window started to take off, they reworked the layout to improve flow. “We had the coffee window put in last year and it’s just changed things again,” Kaylee explains. “We’re always thinking of ways to improve.”
There’s a deeper story behind the counter too. Bakehouse Ainslie is a family-run business with roots in tradition. Baden grew up in bakeries and trained under Italian mentors in the Riverina. Now, he bakes alongside their son, passing down the craft. Kaylee runs the front with warmth and precision, and their daughter is already part of the team. “Our family will be brought up here,” Kaylee says. “Knowing this is where Mum and Dad first met makes it even more special.”
It’s built on heritage, run with heart, and fuelled by a partnership that’s all about quality and care.
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